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Monthly Archives: February 2015

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If you make chili, it is pretty much mandatory to serve cornbread alongside. You could put the cornbread on top of the chili and bake it, but then how would you be able to toast the leftover cornbread, butter it … Continue reading →

You could call this chili con carne. Or a bowl of red. I call this Tin Can Chili because the can opener is nearly the only tool you’ll need to make this and because I like the alliteration and because … Continue reading →

This treat was actually made at Christmastime, but I felt there was a limit to how many dessert entries readers would be interested in I wanted to have in a row. Now that all the New Year’s “must-do” resolutions have … Continue reading →